This tasty dish from NYT Cooking can be on the table in less than 30 minutes. Marinate shrimp briefly in a honey-garlic marinade (reserving some for later) and then cook the shrimp a few minutes on each side. Add the reserved marinade to the cooked shrimp, cook until the sauce thickens slightly, sprinkle with scallions and serve.

Avoiding Additives and Preservatives

I used thawed President’s Choice frozen shrimp, which do not contain additives. Use pure honey and tamari instead of soy sauce.

Honey garlic shrimp

Ingredients:

1 pound (454 g) extra-large or jumbo shrimp, peeled and deveined (tails on or off)

1/3 cup (83 ml) honey

3 tablespoons (45 ml) soy sauce

1 tablespoon (15 ml) minced garlic (from 2 large cloves)

½ teaspoon (2.5 ml) grated fresh ginger

1/8 teaspoon (0.6 ml) crushed red pepper, plus more to taste

¼ teaspoon (1.25) cornstarch

1 tablespoon (15 ml) extra-virgin olive oil or vegetable oil

Thinly sliced scallions, for serving

Preparation:

Place the shrimp in a large bowl.

In a small bowl, combine the honey, soy sauce, garlic, ginger and crushed red pepper; whisk until smooth. Pour 3 tablespoons (45 ml) of the marinade over the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.

While the shrimp marinate, combine the cornstarch with the remaining marinade and set aside.

Lift the shrimp from the marinade to paper towels and pat dry; discard any marinade remaining in the bowl.

Heat a large (12-inch/30-cm) skillet over medium-high. (A cast-iron skillet will help the shrimp brown more deeply than a nonstick skillet.) Add the oil, swirling to coat the pan, then arrange the shrimp in the skillet in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp and cook for 1 more minute.

Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. (If your shrimp are on the smaller side and already cooked through before it’s time to add the sauce, transfer them to the serving dish and reduce the sauce on its own. Pour the sauce over the cooked shrimp.)

Transfer the shrimp and sauce to a serving dish, sprinkle with scallions and serve. Serves 4.

From NYT Cooking